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  • FIRST POST
    • Kimberley
    • By Kimberley 26th Apr 05, 11:59 AM
    • 13,401Posts
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    Kimberley
    Chicken thigh recipes wanted!
    • #1
    • 26th Apr 05, 11:59 AM
    Chicken thigh recipes wanted! 26th Apr 05 at 11:59 AM
    I have taken some Chicken thighs out of my freezer but i'm stuck as what to do with them :confused: any ideas? I've tried looking back in threads but i got to page 6 and gave up :rolleyes:
Page 1
    • Pal
    • By Pal 26th Apr 05, 12:05 PM
    • 2,062 Posts
    • 731 Thanks
    Pal
    • #2
    • 26th Apr 05, 12:05 PM
    • #2
    • 26th Apr 05, 12:05 PM
    Any casserole that asks for chicken will work.

    Cover them in salt, pepper and bit of lemon and roast them - eat hot or cold with salad? Or eat cold in sandwiches?

    If you think you have a challenge on your hands, I have a freezer full of chicken giblets to try and use next week!
  • Galtizz
    • #3
    • 26th Apr 05, 12:24 PM
    • #3
    • 26th Apr 05, 12:24 PM
    Roast chicken dinner
    Spicy chicken (make a marinade from a bit of olive oil, chilli powder, paprika brushed over chicken and left in the fridge for about an hour, then cook as normal)
    Chicken rissotto Pre-cook the chicken then follow Jamies recipe and add the chicken and some frozen peas at the end of stage 3
    Chicken soup

    Chicken and brocolli in cream and white wine sauce (I'd recomend this one, it's gorgeous and doesn't take long to make, just chop the chicken off the bone)
    Chicken roasted on a bed of cherry toms, garlic, oil etc.
    Loads of ideas HERE
    Chicken pie/ crumble

    Make a slit in each thigh and stuff it with whatever you've got (cheese, herbs, garlic and some butter, etc) wrap a slice of streaky bacon around each thigh, secure with a cocktail stick and bung in the oven at 200 (don't know the gas mark, about 7?) for 1/2 hour - 1 hour depending on how many thighs you've got (the chicken thighs!).

    Put it in a casserole dish or slow cooker and pour whatever you've got in the cupboard over it i.e a tin of condensed soup and add some chopped up veg according to the soup so mushroom soup add mushrooms, tom soup add broccoli or courgettes or just some frozen mixed veg, a tin of toms with some herbs, whatever you think will go together.

    Sorry Pal, can't help with the giblets
    Last edited by Galtizz; 26-04-2005 at 12:32 PM. Reason: Because I think faster than I type!
    When life hands you a lemon, make sure you ask for tequilla and salt
    • Kimberley
    • By Kimberley 26th Apr 05, 12:41 PM
    • 13,401 Posts
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    Kimberley
    • #4
    • 26th Apr 05, 12:41 PM
    • #4
    • 26th Apr 05, 12:41 PM
    That Chicken and Brocolli in cream sounds nice, but it doesn't say how much cream to use..
    • Pal
    • By Pal 26th Apr 05, 12:53 PM
    • 2,062 Posts
    • 731 Thanks
    Pal
    • #5
    • 26th Apr 05, 12:53 PM
    • #5
    • 26th Apr 05, 12:53 PM
    As much as you like. Add until you like what you taste.

    Re giblets: The livers are going to become a pate at some point. The hearts will be sliced sauted and served on a salad. I dunno about the necks, but they will probably end up in stock or a cassorole after Pal Junior has chased his mum around the house with them for a while.

    Kids! Chicken necks are great for convincing your granny that you have had a nasty accident!
    • Kimberley
    • By Kimberley 26th Apr 05, 1:04 PM
    • 13,401 Posts
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    Kimberley
    • #6
    • 26th Apr 05, 1:04 PM
    • #6
    • 26th Apr 05, 1:04 PM
    Er what cream? Is it dairy cream?
    • Kimberley
    • By Kimberley 26th Apr 05, 1:21 PM
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    Kimberley
    • #7
    • 26th Apr 05, 1:21 PM
    • #7
    • 26th Apr 05, 1:21 PM
    Right ok i guess it's double cream i need..well i'll cook it tonight and let you know how it went..
  • Galtizz
    • #8
    • 26th Apr 05, 1:28 PM
    • #8
    • 26th Apr 05, 1:28 PM
    Use whatever cream you've got. I usually use 1/2 - 3/4 of a big tub of Elmlea type stuff you can you either double or single.

    I haven't tried it with soya cream or other non- dairy but I'm sure it would work with them too.

    Good luck, let us know how you get on.
    When life hands you a lemon, make sure you ask for tequilla and salt
    • Kimberley
    • By Kimberley 26th Apr 05, 1:34 PM
    • 13,401 Posts
    • 20,357 Thanks
    Kimberley
    • #9
    • 26th Apr 05, 1:34 PM
    • #9
    • 26th Apr 05, 1:34 PM
    I'll have to buy the cream, but i guess i can keep the left over for a next time..thanks for the recipe, i've printed it off..i hope it's ok to give the kids it with the white wine in?

    I'll pop back later with an update
    • Trow
    • By Trow 26th Apr 05, 2:11 PM
    • 2,263 Posts
    • 2,597 Thanks
    Trow
    The alcohol content evaporates with cooking - so you are fine!

    Anyway, kids over the age of 5 are allowed to drink at home.

    My 9 yr old and 7 yrs old like a glass or two of the red stuff.







    Ribena that is
    • squeaky
    • By squeaky 26th Apr 05, 2:17 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Then there are loads of links to other recipe ideas in the link in my signature. Click on Index, then choose Old Style etc then look down for chicken recipes galore
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    • Kimberley
    • By Kimberley 27th Apr 05, 9:59 AM
    • 13,401 Posts
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    Kimberley
    Very nice it was The two older kids loved it, but my youngest refused to eat even one bit..
  • ET03
    all chicken curries will taste good with chicken thighs
    the stronger meat works well with spices
    • catznine
    • By catznine 27th Apr 05, 10:23 AM
    • 3,187 Posts
    • 24,544 Thanks
    catznine
    Just found this

    looks yummy and uses 8 chicken thighs. I'm thinking of buying a tagine Anyone else got one?
    Our days are happier when we give people a bit of our heart rather than a piece of our mind.

    Jan grocery challenge 35.77/120
  • ET03
    Stuffed Chicken Thighs
    Ingredients
    2 chicken thighs, de-boned and skinned
    salt
    freshly ground black pepper
    2 tbsp butter
    85g/3oz button mushrooms, diced
    2 leeks, chopped
    110ml/4fl oz double cream
    1-2 tsp wholegrain mustard

    Method

    Take a rolling pin and bash the chicken thighs flat.
    Season the thighs.
    Melt the butter in a small frying pan before adding the mushrooms and leeks.
    Fry for three minutes.
    Spoon the fried mushrooms and leeks into the centre of the chicken thighs before bringing the sides of the thighs together.
    Reserve any leftover mushroom and leeks.
    Tie the chicken thighs with butcher string to make neat bundles, or use coctail sticks
    Place the chicken in the frying pan and fry for eight minutes.
    Meanwhile prepare a sauce by simmering the cream and mustard in a small pan.
    Remove the chicken from the pan and serve with any remaining stuffing and the creamy mustard sauce.
    • Alfietinker
    • By Alfietinker 10th Jan 06, 3:44 PM
    • 565 Posts
    • 545 Thanks
    Alfietinker
    Quickie question - how long do I cook chicken thighs?
    They need to be eaten tonight and I was going to brown them and cook in a tomato based sauce and eat with pasta.

    I've not cooked thighs before - how long will they need? And (embarrassed as I ask this ) are they white meat like breasts? Will they be cooked when they aren't pink any more?

    Thanks!
    New year, no debt! Debt free date - 02/01/07
    • comping cat
    • By comping cat 10th Jan 06, 4:04 PM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    Depends how big they are, i would think about an hour, but just like a leg, once you put a knife next to the bone, if it runs clear its cooked,
    Catherine x
    • researcher
    • By researcher 10th Jan 06, 4:17 PM
    • 1,521 Posts
    • 1,771 Thanks
    researcher
    Generally 30 - 40 minutes in any liquid/sauce will be fine. But if you cook gently until the meat falls off the bone they are delicious too.

    Thighs are much tastier than breast meat and are excellent for any braising dishes like curry or stews - I even had them one New Years Eve, when we were snowed in - I deboned them, stuffed them with stilton, garlic and a bit of butter, wrapped then in some streaky bacon (Palma ham would of been better), and roasted them for 25 mins at 180 c - they were really good!

    Oh, for stir frys, chopped into pieces, they only need 5 mins.
  • competitionscafe
    Very good browned in olive oil and a little butter with some chopped onions - when nicely browned, turn down the heat, and add some whole (unpeeled) garlic cloves, put a lid on the saucepan / dish and simmer very slowly (very low heat) for 40 to 50 minutes turning occassionally. The meat (it's dark meat by the way) will be falling off the bone and the garlic cloves will turn into a mushy roast garlic paste which you can squeeze from the cloves and eat spread on the chicken meat. You can also add some vermouth /white wine and chopped parsley to the juices at the end, simmer to reduce and serve over the chicken.

    Deboned and stuffed with stilton sounds yummy too though!
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
    • Alfietinker
    • By Alfietinker 16th Jan 06, 1:28 PM
    • 565 Posts
    • 545 Thanks
    Alfietinker
    Oops
    I just realised I forgot to say thanks to everyone for helping me out! In the end hubby took over the cooking and did a stir fry. I must say I thought the meat was much nicer than the breast we usually buy. I wouldn't have thought of buying thighs but they were free range, organic and on special offer so worked out cheaper I'll definitely be buying again and trying your suggestions.
    New year, no debt! Debt free date - 02/01/07
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